2 large chicken breasts
1 tablespoon vegetable oil
Salt and pepper
1 tablespoon unsalted butter
1 pint sliced white mushrooms
1/4 teaspoon dried thyme
2 tablespoons dry sherry
1 cup heavy cream
Cut chicken breasts in half horizontally to form 4 thin cutlets. Pound them to an even thickness and sprinkle with salt and pepper.
Heat the oil until shimmering on medium high heat in a large skillet. Add the chicken cutlets and cook 4 minutes on each side. Remove to a large plate, tent with foil, and set aside. Add mushrooms, butter, and thyme to skillet and cook 5 minutes, stirring often, until golden brown. Add sherry and stir until all the liquid is absorbed. Add cream and bring to a simmer, stirring constantly. Remove from heat, salt and pepper to taste, and serve over chicken.
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